Heat olive oil in a saucepan over medium high
heat. Add ground chicken and cook until browned,
about 3-5 minutes, making sure to crumble the
chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce,
rice wine vinegar, ginger and Sriracha until
onions have become translucent, about 1-2
minutes. Stir in chestnuts and green onions
until tender, about 1-2 minutes; add Sesame oil, season with
salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken
mixture into the center of a lettuce leaf, taco-
style.

Originally Submitted
5/24/2016

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